Austin chef uncorks inspired new food truck at Hill Country winery

What could be nicer than drinking wine in a beautiful setting in the hill country? Sip wine and enjoy appetizers prepared by the chef.

Wine for the People and CL Butaud announce an expansion of their acclaimed tasting room: Brucie, a new food truck from chef and owner Barclay Stratton. Starting Friday March 19, Brucie – described as “Part Aussie Brunch Café, Part ‘Cave a’Vin'” – will officially open in the Texas AVA Tasting Room with a selection of upscale, wine-friendly dishes.

According to a publication, the dishes have been carefully crafted to pair specifically with Randy Hester and Rae Wilson’s wines. The couple, who own CL Butaud and Wine for the People, opened their joint concept in the former Argus Cidery area at Pauls Valley Road 12345 in December 2020.

Brucie will be open at the same times as the tasting room. The menu consists of three parts: Brunchy Things, Dîner and Apéro. The dishes are said to be “shared with a few larger plates or eaten with your hands”.

The concept is the first solo project for Stratton, who has spent some time on site at Lenoir, The Switch and Elm Restaurant Group and was also Chef de Partie at New York’s famous Blue Hill.

Stratton, originally from Beaumont, uses “an Austin lentil” in the development of his kitchen, which includes highlights such as “Toad in a Hole” with fondue and truffle honey. Crab Rangoon with Burrata and a Sweet and Sour Sauce; and a golf fish tostada with avocado, nori, and garlic and more.

Guests booking a wine tasting can also pre-order a cheese and sausage plate, made with meat from The Salumeria, conveniently located next door. The plates are rounded off with a changing selection of cheeses and snacks such as whipped ricotta and lardo, which are served with fresh sourdough.

For those who prefer to have a snack and a glass of wine, there is a special room specially designed for a casual bite near the trailer.

As part of the launch, Stratton launched a Kickstarter to help make his dream a reality. At press time, the project has raised more than $ 20,000 of its $ 25,000 goal.

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